Acorn Squash With Gluten Free Cornbread Stuffing

Gluten-Free   /   Vegan

Acorn Squash with Gluten Free Cornbread Stuffing | ourfourforks.com

The year my mom made wild rice stuffing instead of her traditional stuffing (the recipe for which is written on torn pieces of paper and impossible to recreate) the family was up in arms. She agreed to never stray from her bacon-sausage-liver-butter classic again, but her jump outside the box made me realize that stuffing doesn’t have to be paired with turkey on Thanksgiving. Her wild rice stuffing was great – and, though not rich enough for our holiday standards, would be perfect stuffed into peppers, sweet potato or just as a side.

 

This gluten free cornbread stuffing is savory and satisfying; healthy enough for those days where you want some Thanksgiving flavor without such heaviness. Here, I used it to stuff acorn squash, but I’ve also baked it in a pie pan and served it as a side. The key to this stuffing is the cornbread; it needs to be dried out in the oven so that it doesn’t completely fall apart in the stuffing. I also wouldn’t recommend cornbread that is too sweet – slightly sweet is ok (to get the sweet-savory thing happening), but some recipes use too much sugar for a stuffing recipe.

 

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Butternut Squash Burgers

Gluten-Free   /   Vegan

Butternut Squash Burgers | ourfourforks.com

Veggie burgers sometimes get a bad rap for being too crumbly, too starchy, too soy heavy, too soggy leftover… the list goes on. These butternut squash burgers are none of these things. They hold together perfectly, are crispy on the outside and taste even better for lunch the next day. I used butternut squash because of my CSA, but I think any squash-like substance would be a fine substitute; sweet potato purée, canned pumpkin, acorn squash…

 

To follow through with the fall theme, I topped these squash burgers with sautéed leeks and apple butter, but traditional burger toppings would taste good too.

 

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Coconut Brown Rice Porridge + Apple Sage Granola + LA!

Gluten-Free   /   Vegan

Coconut Brown Rice Porridge + Apple Sage Granola | ourfourforks.com

Coconut brown rice porridge with apple sage granola is my take on a breakfast porridge I had at Sqirl LA, a hyped (for good reason) café in Los Angeles’s Silver Lake neighborhood. Sqirl LA’s brown rice porridge is topped with hazelnuts and blackberry jam; here, I made a seasonal New England version by topping it with a simple apple sage granola. The coconut brown rice porridge can be enjoyed with or without the apple sage granola – I like the extra flavor and crunch this granola provides, but any toppings would work; fruit, jam, nuts, seeds, yogurt, almond butter… anything you’d top a warm breakfast cereal with.

 

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Apple Pie Bars À La Mode

Gluten-Free   /   Paleo   /   Vegan

Apple Pie Bars | Vegan, Paleo, Gluten Free | ourfourforks.com

Ever since I made carrot cake bars this spring, I’ve kept a batch of no-bake bars in the freezer, always replenishing before they run out. I make a different flavor depending on the season and since it’s fall it’s all about pumpkin, pecans and apples.

 

A couple weeks ago, I bought a Costco membership (a little excessive for two people), and immediately purchased enormous bags of nuts and dried fruit. I justified these purchases with a no-bake bar frenzy. In one afternoon I made five types of bars: pumpkin pie bars, apple pie bars, pecan pie bars, peppermint brownie bars and gingerbread bars.

 

I’ve put all five of these fall and winter holiday recipes in a small eCookbook, which is completely free. All five recipes are gluten free, vegan and paleo, made without refined sugar. To get the free eCookbook, just subscribe to our e-mail list and it will be delivered to your inbox.

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Squash Hummus with Injera, Roasted Chickpeas + Ginger Brussels Sprouts

Gluten-Free   /   Paleo   /   Vegan

Squash Hummus with Injera, Roasted Chickpeas + Ginger Brussels Sprouts | ourfourforks.com

Two acorn squashes from my CSA have been sitting on my counter for several weeks now. At first I had planned to baked and stuff them, but our roasted almond butternut squash sauce gave me the idea for squash hummus. I had never made hummus without chickpeas before and the result was delicious. Creamy and a bit sweet, this squash hummus goes well with everything.

 

When I was living in Portland, my friend and I often went for Ethiopian food. I haven’t had it yet in Boston, but I had a craving for gluten free injera and thought it would pair well with the squash hummus. For added Ethiopian flavor and crunch, I made roasted chickpeas with berbere spice, a classic Ethiopian spice mix, and ginger roasted brussels sprouts; a seasonal take on the vegan feast served in Ethiopian restaurants.

 

Squash Hummus with Injera, Roasted Chickpeas + Ginger Brussels Sprouts | ourfourforks.comWHY IT’S HEALTHY// This squash hummus is vegan, gluten free and paleo. Squash is full of fiber, potassium, B vitamins and folate. It’s orange hue indicates high levels of beta-carotene, which your body converts to vitamin A. Tahini contains fiber, protein and some calcium. It also contains the unsaturated fat omega-3 fatty acid, which lowers cholesterol and fights inflammation. Tahini is also great for your immune system; it contains zinc, iron, copper and selenium. The ginger in the ginger brussels sprouts is great for digestion, is high in antioxidants and has anti-inflammatory properties. //[Continue Reading]

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